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A new method for the fractionation of dough made from wheat flour is described. The method does not involve the use of diluents or extractants and consists simply of ultracentrifugation of the dough. With this method dough is resolved into from five to seven discrete layers, depending on the dough treatment. A study of the fractionation of doughs made from seven Australian flours is described together with the physical and chemical composition of the various layers.
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Mauritzen et al. (1965) studied this question.
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